- Good quality non-stick bakeware
- Suitable for Baking or Reheating Bread the perforated surface ensures excellent crusts everytime
- Manufactured from a medium gauge carbon steel core with a distinctive grey colour
- Easy release non-stick coating
- The non-stick coating is PFOA free
- 5 year guarantee against manufacturing defects
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Product Description
Product Description
Baker’s Pride from Dexam offers an extensive range of affordable, good quality non-stick bakeware and is manufactured from a medium gauge carbon steel core with a distinctive grey coloured, easy release non-stick coating
The non-stick coating used on all Baker’s Pride products is PFOA free, and all items carry a 5 year guarantee against manufacturing defects
Product Description
17841045 French Bread Pan Features: -Premium non stick coated steel for easy food release. -Heavy duty steel prevents warping. -Even heat distribution. -Overall Dimensions: 2.5cm T x 40cm W x 16cm D.
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Customer Reviews
Most Helpful Customer Reviews
30 of 30 people found the following review helpful
Simply put..... DO NOT WASH THESE!
My husband works for a man who used to run La Manoir Cookery School (for 6 years), and he said in no way shape or form wash these. To be the most effective you need to let the flour and natural grease build up (sounds nasty, but remember you sterilse these every time you bake your bread in effect).
Let your baguettes prove in these, then bake them, then simply wipe them down of excess flour.
My husband works for a man who used to run La Manoir Cookery School (for 6 years), and he said in no way shape or form wash these. To be the most effective you need to let the flour and natural grease build up (sounds nasty, but remember you sterilse these every time you bake your bread in effect).
Let your baguettes prove in these, then bake them, then simply wipe them down of excess flour.
13 of 13 people found the following review helpful
I now have two of these, and they are both used weekly.
I make a 74% or higher French-bread dough, using an overnight poolish pre-ferment, and with the help of these baguette trays always turn out authentic classic French Bread Baguettes.
A few hints I've learnt:
Don't wash them after use; let cool and just with your hand scrape off any residue of the dough baked on, after a few uses you will then get even less sticking to them.
Don't over-load with dough, shape to the size before putting in the tray, and leave a little bit of space at each end before they undergo the final rise in the trays.
Cook hot, as hot as the oven will go, for at least the first 15 minutes, and during this time create steam within the oven (old roasting tray full of water in bottom of oven etc), to ensure a good oven-spring and crust texture (remove steam after 15 minutes though for full crust development).
Score each baguette using a lame (or suitable sharp knife), to get the typical Baguette appearance, this also helps in the oven spring of the baguettes (Score at end of final rise in trays, having first sprayed baguettes with water, and wet blade of knife during scoring, score quickly, and firmly to avoid snagging on the dough).
Add a small amount of rye flour (8% or less), to the dough, if you want a vaguette which keeps fresh slightly longer.
Once cooked, and cooled down, you can make garlic bread with the baguettes; cut baguettes appropiately, put in garlic butter, put in the trays, cover with tin foil, cook 15 - 20 minutes, then remove foil to allow to toast/chrisp up crust.
These baguette trays are excellent and at a decent price too, I expect they shall give years and years of regular use without failing.
As others have mentioned, do be sure to measure your oven's internal size; in my small domestic oven, I can just fit two of these baguette trays onto one shelf of the oven, which leaves the trays virtually touching both the sides and back/front of the oven.
I make a 74% or higher French-bread dough, using an overnight poolish pre-ferment, and with the help of these baguette trays always turn out authentic classic French Bread Baguettes.
A few hints I've learnt:
Don't wash them after use; let cool and just with your hand scrape off any residue of the dough baked on, after a few uses you will then get even less sticking to them.
Don't over-load with dough, shape to the size before putting in the tray, and leave a little bit of space at each end before they undergo the final rise in the trays.
Cook hot, as hot as the oven will go, for at least the first 15 minutes, and during this time create steam within the oven (old roasting tray full of water in bottom of oven etc), to ensure a good oven-spring and crust texture (remove steam after 15 minutes though for full crust development).
Score each baguette using a lame (or suitable sharp knife), to get the typical Baguette appearance, this also helps in the oven spring of the baguettes (Score at end of final rise in trays, having first sprayed baguettes with water, and wet blade of knife during scoring, score quickly, and firmly to avoid snagging on the dough).
Add a small amount of rye flour (8% or less), to the dough, if you want a vaguette which keeps fresh slightly longer.
Once cooked, and cooled down, you can make garlic bread with the baguettes; cut baguettes appropiately, put in garlic butter, put in the trays, cover with tin foil, cook 15 - 20 minutes, then remove foil to allow to toast/chrisp up crust.
These baguette trays are excellent and at a decent price too, I expect they shall give years and years of regular use without failing.
As others have mentioned, do be sure to measure your oven's internal size; in my small domestic oven, I can just fit two of these baguette trays onto one shelf of the oven, which leaves the trays virtually touching both the sides and back/front of the oven.
10 of 10 people found the following review helpful
Amazon Verified Purchase
Mix bread for french bread on Dough setting in machine, Turn out and roll into long cylindrical shapes and place in the tray. leave to rise for approx half hour and cook in hot oven 230 for 15 ti 18 mins.
Most Recent Customer Reviews
french bread pan
This is excellent, brought it as a present for someone and she is very pleased with it. Much better than silicone versions and gives a real authentic look to homemade bread. Read more
Published 1 month ago by alan
Excellent!
Can't do without them! Perfect if you are a fan of baguette-style bread sticks.
Easy to clean and give that authentic French-style baguette look.
Easy to clean and give that authentic French-style baguette look.
Published 1 month ago by Roger Brown
Professional Results
I've only used the mesh once but it gave a great resulting baguette style bread with the little raised bumps you look for on the base. I'm very pleased
Published 1 month ago by Stevie
Very good
It was what I wanted, it is a very good quality. Everything was easy and quick, there weren't any problems. Thank you.
Published 2 months ago by Carlos
Great value product
This was so much better quality than I expected for the money and I am now turning out fairly professional looking french sticks. Read more
Published 3 months ago by Barbara
French Stick Breadpan
Received today and very pleased with item. The 39cm just fits in my oven, I did measure it before ordering and it looked a bit tight but luckily it fits. Read more
Published 4 months ago by breadmaker
Great for making Baguettes
Good pan, does what it is supposed to do. Helps the baguettes the cook evenly.
Would not recommend washing it however as it is likely it will rust.
Would not recommend washing it however as it is likely it will rust.
Published 5 months ago by Miguel
French stick tin
Excellent value french loaf tin. Could have done with being 6" longer, but will probably just get another one - at this price, why not?!! Read more
Published 5 months ago by mistymole
Essential cookware
Very useful for anyone who enjoys baking bread. The only difficulty I found was in using the correct amount of dough, too much and the two loaves meet in the middle, too little and... Read more
Published 5 months ago by M. Clarke
Baguettes and not flat bread
Would definitely recommend this for anyone who wants a good finished baguette shape to their french loaves. Read more
Published 6 months ago by Mrs. S. M. Butler
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